Text 14678, 85 rader
Skriven 2011-08-14 17:07:00 av JIM WELLER (1:123/140)
Ärende: Tandoori 4
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     Title: Kenji's Tandoor-Style Grilled Chickens Or Cornish Hens
Categories: Indian, Chicken, Grill
  Servings: 4

      4    Cornish game hens, about 1
    1/2    -pounds each
      2 TB toasted ground cumin
      2 TB toasted paprika
      1 TB toasted ground coriander
           seed
      1 ts ground turmeric
    1/2 ts cayenne pepper
      1 TB achiote or a few drops red
           food coloring (optional)
      8    cloves garlic, grated on a
           microplane grater
      2 TB fresh ginger, grated on a
           microplane grater
      2 c  yogurt
    1/2 c  lemon juice
    1/4 c  kosher salt
           Thinly sliced raw onion
    1/2 c  roughly chopped cilantro
           leaves
      2    lemons or limes, cut into
           wedges

Note: small chickens can be used in place of the cornish hens. After
initial charring steps on the grill, transfer chicken to cooler side
of grill and cook covered until center of breast registers 140 to
145 F on an instant read thermometer.

Using sharp kitchen shears, remove the backs from the Cornish hens.

Peel skin off of hens, then using a sharp knife, make deep incisions
at 1-inch intervals all over the flesh

Lay hen with breasts facing up. Press down firmly on center of
breasts until wishbone cracks and they lie flat. Arrange legs so
that they are pointing up towards the top of the breast. Use two
long metal or wooden skewers to secure legs and breasts in place.
Place in a large rimmed baking dish.

Combine cumin, paprika, coriander, turmeric, cayenne, achiote,
garlic, ginger, yogurt, lemon juice, and salt in a large bowl and
whisk to combine. Pour marinade all over cornish hens, using hands
to coat every surface. cover loosely and refrigerate. Allow to
marinate for at least 4 hours and up to 8, turning occasionally.

Ignite a large chimney starter full of charcoal and allow to burn
until all coals are ignited. Spread coals evenly under one side of
grill and set grill grate in place. Cover and allow to preheat for 5
minutes. Brush grill grates clean.

Wipe excess marinade off of hens then place meaty-side down directly
over the coals. Cover partially and allow to cook until deeply
charred on first side, 7 to 10 minutes. Flip and continue cooking
until hens register 145 F in the thickest part of the breast and 165
to 170 F in the legs, about 5 minutes longer (for larger chickens,
transfer to cooler side of grill, cover, and continue cooking until
desired temperature is reached).

Remove hens to a large cutting board, tent loosely with foil, and
allow to rest for five minutes. Remove skewers and using a heavy
knife or cleaver, chop each hen into 8 serving-sized pieces. Serve
immediately with onions, cilantro, lime wedges, and fresh naan

:Posted by J. Kenji Lopez-Alt

  From: Serious Eats                    
 
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Cheers

YK Jim


... Chicken powder is unsavory and should disturb the thinking consumer.

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